Capsaicin Free Traditional Beef Bourguignon
Total time3 hr 30 min
Prep time40 min
Cook time2 hr 50 min
4.9(17)
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 6 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 1 bottle (750 ml) burgundy or other dry red wine (such as pinot noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 4 garlic cloves, smashed
- 1 large yellow onion, roughly chopped
- 2 medium carrots, cut into 1-inch pieces
- 3 sprigs fresh thyme
- 2 bay leaves
For the garnish
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, quartered
- 1 cup pearl onions, peeled (fresh or thawed frozen)
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the beef cubes thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
In a large Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot.
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